Lemon Blueberry Muffins

½ cup butter softened

Zest of 1 lemon

1cup sugar

2 eggs

1 teaspoon vanilla

1 teaspoon lemon extract

2 cups flour

¼ cup whole wheat flour

1 ½ teaspoons baking powder

¾ teaspoon salt

1 ½ tablespoons buttermilk powder

½ cup milk, I used 1 %

1 tablespoon fresh lemon juice

¼ cup plain Greek 2% yogurt

Dash fresh grated nutmeg

2 cups blueberries

 

Raw sugar crystals for topping

 

Preheat oven to 375 degrees and fill muffin tins with papers or grease well.  In a large bowl beat together butter, lemon zest, and sugar; then add eggs, vanilla, and lemon extract, beating just until all mixed together.  Mix all dry ingredients together in your sifter and sift the mixture into the batter, also add milk and lemon juice and stir well.  Next stir in yogurt and freshly grated nutmeg.  Spoon into muffin cups, sprinkle tops with the sugar, and bake muffins for about 20 – 25 minutes. 

Makes 12 muffins